Sadia Hussain
May 26, 2019
Coconut Macaroon Recipe
Crispy on the outside, chewy on the inside, and so coconutty!
Since my mom and husband both love coconut macaroons, I started on my own macaroon journey: baking...and eating several batches! I'm so pleased with this recipe and I know you will be too.
These macaroons are gluten free and dairy free, so if you are cutting back on gluten and dairy, they are a perfect, sweet treat. You will love this recipe because it requires only 4 ingredients and it is so quick and easy to put together.
Now that the holiday season is approaching, bake a batch of these remarkably delicious macaroons and wow your family and friends!
Coconut Macaroon Recipe
Sadia Hussain
SERVES
6
TOTAL TIME
45 Minutes
INGREDIENTS
2 egg whites, beaten until frothy
1/2 teaspoon salt
3 cups coconut, sweetened, desiccated (I use Baker's)
3/4 cup sugar
METHOD
Preheat oven to 180C/350F.
In a large bowl, mix egg whites and salt and set aside.
In a food processor, fitted with a metal blade, whiz 2 cups of coconut with sugar to break down the coconut into smaller shreds resembling course crumbs.
Add 2 cups ground coconut to egg whites and salt.
Add the 1 cup remaining coconut to the bowl and mix until combined.
Make mounds, place on baking sheet and bake for 20-25 minutes.
Cool completely before storing in an airtight container.
Tips and Bits
Once cooled, you can dip the bottom of the macaroons in melted semi-sweet or dark chocolate.
You can tweak the sugar to your taste.
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